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small cauliflower including leaves and few sticks of celery including leaves chopped finely in food processor
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half a dozen spring onions
small handful of macadamia nuts
2 Roma tomatoes
a good spoon of fresh tumeric paste
pink salt
one clove of garlic
lemon juice
a small handful of golden raisins
a decent slug of olive oil
blend together into a sauce and pour over the cauli 'rice'
voilà now you have some kind of raw 'curried rice'

Parsley mad

Raw auli ous-ous (c-c-c!!)
with baked baramundi in ta-hini-ini sauce.
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raw c-auli c-ous c-ous
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1/2 large cauliflower shredded in a food processor lemon juice, pink salt
parsley, walnut and pepita pesto-like thing mixed through the cauli
1 tsp blue manna honey, 1 tsp yellow mustard, 2 tbs hemp oil mixed into a dressing and poured over (adjust to taste)
green gordal olives, 1/2 avocado cubed, a few more dark green pepitas
pink salt, ground mountain pepper leaves

Baked tahinied fish
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put lemon juice and salt on piece of raw fish, I used baramundi and let it soak for 1/2 hour
rinse and fry in coconut oil, fry brown Swiss mushrooms and leek, add to the fish
mix up a sauce of unhulled tahini, lemon juice, salt, mustard, lots of fresh parsley and mineral water (can also add garlic, pepper...) and pour over the fish. If you have an oven bake it in that, I just use a ceramic crock pot with it's lid on on the stove.
This is amazing if you cook it really slowly for a long time, today I ruses the process a bit so I could disappear and catch an arts festival performance. I'm not sure I like this fast life, want to find other ways of being, slower ones.

This dish gives me so much joy

I can't explain it but this is the most perfectly right thing I have perhaps ever eaten, on a soul nutritional level! Haha, how is that for exaggeration or exclamation? At least the best thing that I have eaten lately, it truly makes me feel joyous and nourished. I made it a few days ago and only posted the photos but haven't written up the recipe. It is loosely based on recipes I have brushed past for raw cauliflower 'cous cous' but I wouldn't call it that rather just 'something delicious that occurs when a very fine cauliflower enters your life,' a much longer meandering title but more apt.
Just now this is how I made it, but I'm sure you'll encounter your own
brilliance if you find a good cauli specimen to work with.
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process a whole cauliflower in a food processor until fine and grainy, put into a big bowl and add lemon juice and salt, not too much as you will need to adjust to taste as the process continues.
add some de-pipped biodynamic kalamata olives, lots of fresh lemon thyme, a tablespoon of hemp oil, quartered cherry tomatoes...
Then back to the blender, this time either a handful of soaked almonds or sunflower seeds and lots of fresh parsley, blend until it becomes a bit like pesto, mix this thouroughly through your cauliflower and it will make the whole thing go a bit green instead of the pure white of a lone cauli.
one very tiny purple coated garlic, hulled and minced and some lovely big leaves of parsley for texture. It's good to taste it along the way and see how you feel, adjust olive-lemon-salt ratios until delicious and you can't stop 'tasting' it, this means it's ready and you should sit down and enjoy it with a spoon.
I'm sure olive oil and pepper would love to be in on this party and you may choose to invite them. Due to not having much oil around I didn't use it but surprisingly I actually really love the beautifully light and airy quality of this dish as is. Sometimes (quite often) simple really is perfect.

Cauli's at Ceres

Whole ones hiding away, half ones cut open and showing their insides.
Such beautiful vegetables when vibrantly in season, I'm excited about
making the 'cous cous' type dish again.

Cauli Oop

This morning I popped into the organic markets at Ceres and managed to pick up a very fine cauliflower, the kind that is so fresh and crisp that there is no way you would really consider cooking it.
I made a very quick raw blender soup. Blending is probably a bit of a cheeky thing to do to such a fine cauliflower,  I only used a quarter of it though so there are more possible cauli adventures in the near future.

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cauliflower
a carrot
2 cups of water
a few cherry tomatoes
juice of a small lime and 1/2 a lemon
fresh mint and coriander from the garden
1 tbs hemp oil
pink salt
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served with cherry tomatoes, mint and dulse flakes


This was very simple and mild, a tiny bit of garlic or spring onion would work beautifully as well as a good dashing of olive oil.